Fluffy Yogurt Pancakes with Berries

Fluffy Yogurt Pancakes with Berries

by Kelly Wolf

Is breakfast anyone else's favorite meal of the day? This has become my GO TO pancake recipe because they are perfectly fluffy while oh so satisfying thanks to their key ingredient, YOGURT. Don't be surprised if you find yourself eating the leftovers as a nighttime snack.

Luckily it's starting to be that time; berry season! Organic local strawberries and raspberries are the absolute prime toppings for these hot stacks.

These pancakes are actually packed with protein from real food sources (no protein powder necessary). Organic yogurt plus a farm-fresh egg are what makes this recipe such a satiating, perfect recovery breakfast. Using Greek yogurt adds even more protein! Greek yogurt gives the pancakes a slightly more sour flavor, but all the more savory. Nondairy alternatives like cashew or coconut yogurt could be great as well, though not yet tested in the Spring Ultra Kitchen. Whatever kind of yogurt, just make sure it's plain (no sugar added) and if using dairy that it is a high-quality source from grass-fed cows.



1 1/2 c. Organic yogurt

1/2 c. applesauce

1 tbs raw honey

1 tbs melted coconut oil

1 tsp vanilla extract

1 pasture raised egg

3 tsp baking powder

1/2 tsp salt

1 1/2 c oats ground to flour 

Berries and pure maple syrup for topping


    Heat griddle to medium heat. Combine yogurt, applesauce, honey, oil, vanilla, and beaten egg in large mixing bowl. Add 3 tsp of baking powder and stir to incorporate. The batter will start rising with bubbles once the baking powder is added. Meanwhile, grind the oats into a fine flour in the blender or food processor. Gently stir flour into the batter. Grease skillet with butter or coconut oil and once oil is hot pour pancakes with a 1/4 c. measuring cup. Once they set up a bit and start to bubble, flip! Cook thoroughly then stack up and load up with seasonal fruit, more yogurt, pure maple syrup, and slather with butter, ghee or coconut oil.

    Makes 12 pancakes.


    Grinding oats into flour as an ideal whole-food base, though any type of preferred flour ought to work. Applesauce adds some subtle sweetness though, again, make sure there's no added sugar.

    PRO TIP: these pancakes are excellent for FREEZING! Make an extra batch, let them cool, and throw them in a Tupperware in the freezer. To reheat, pop them in the toaster for a quick but hearty breakfast at the ready during your busy week!


    FEED YOUR PASSION and share with @Spring_Energy tagging the #SpringUltraKitchen